Mint Chocolate Cookie Ice Cream by Deborah Kadlec
This Recipe was made with
2 cups whole milk
2 cups heavy cream
1 cup granualted sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp peppermint extract
3 drops green food coloring
Archway Dutch Cocoa
In a medium bowl hand crush dutch cocoa cookies and set aside.
In a large bowl whisk together milk, cream, sugar, salt, vanilla, and peppermint extracts until sugar has dissolved.
Add green food coloring and mix till evenly colored.
Pour the mixture into an ice cream maker and churn for 10 minutes.
While ice cream maker is still churning, slowly add in crushed cookies.
Continute churning for 20 minutes until ice cream has thickened.
Spoon thickened ice cream into a container and freeze for 2 hours.